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Green coriander rice

Making a herb and vegetable paste is a quick and simple way of producing vibrantly coloured, flavoursome rice. Toasting the rice in just a little oil and butter, then cooking with the paste before adding stock and simmering, develops and enriches the flavour of the dish.

Ingredients

1 large green capsicum, quartered and seeded

1 onion, quartered

1 clove garlic, crushed

1/2 cup (15 g) fresh coriander leaves

1/2 cup (10 g) fresh flat-leaf parsley

2 teaspoons (10 g) butter

2 teaspoons extra virgin olive oil

1 cup (200 g) long-grain white rice

600 ml boiling chicken stock

salt and pepper

sprigs of fresh coriander, to serve

Preparation

Put the capsicum, onion, garlic, coriander and parsley in a food processor and blend to a very finely chopped paste. Alternatively, very finely chop them all together with a knife.

Heat the butter and oil in a large saucepan, add the rice and fry gently for 2–3 minutes, or until the grains are translucent. Remove from the heat and stir in the herb paste.

Return to the heat and cook for 2 minutes, stirring all the time.

Pour in the boiling stock, and season with salt and pepper to taste.

Bring to the boil, then reduce the heat, cover and cook very gently for 10–15 minutes, or until the rice is tender and the stock has been absorbed. Remove from the heat and leave to stand, with the pan still covered, for 3–4 minutes.

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